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With or without ripples

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Lasagna pasta is great for going meatless. It is a comforting, rich and hearty meal with meat or without. Go ahead and experiment with other vegetables to your taste. Many of you may say that it isn't traditional lasagna without the rippled pasta, but you just may be surprised at the taste and texture of rippled, and I don't believe you will ever notice the difference.

"Brightful" vegetable lasagna

This lasagna is bright-colored and just as colorful in flavor. This gorgeous, oven-baked lasagna is a delight to share with your vegetarian friends as well (let 'em think you can cook like a vegetarian pro).

  • Cooking spray
  • 8 cups torn Swiss chard, about 3/4 pound
  • 2 cups chopped summer squash
  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup shredded carrot
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 4 teaspoons minced garlic in oil
  • 2 tablespoons flour
  • 1 3/4 cup milk
  • 3/4 cup Parmesan cheese, grated or shredded, divided
  • 2 cups ricotta cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 6 no boil lasagna noodles

Preheat oven to 375 degrees F. Heat a large pot coated with cooking spray over medium-high heat. Add chard, squash, onion, pepper, carrot and salt; saute 10 minutes or until just tender. Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour; cook 30 seconds, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 4 minutes). Remove from heat, add half the Parmesan cheese and stir until cheese melts.

Combine ricotta and mozzarella and oregano in a bowl. Spread 2 tablespoons milk mixture in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture, top with half of ricotta mixture, half of vegetable mixture and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Mozzarella cheese and a couple tablespoons Parmesan cheese. Bake for 45 minutes.

Makes about 6 servings.


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